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Curry is the ubiquitious comfort food dish that's popular the world over, with most people having a favourite, whether it be a fire-breathing vindaloo or a fragrant and creamy Thai green curry. But when it comes to defining curry, things can get a little complicated. We take a closer look at this beloved dish.
What is curry?
The word 'curry' isn't a one stop shop and it can refer to many things, from the dishes to the spice blends used in those dishes - and even a specific curry plant. Some argue that curry is actually shorthand for a vast, complex food culture, and can't really just be described as a dish.
What does curry taste like?
Thanks to the blend of spices, curry can vary in flavour, from warm and earthy, to fiery and fragrant. The complexity of the spices can create a spectrum of flavours, from hot and sour, to mild and creamy.
Types of curry
Currry spans the cuisines of many countries, including India, Malaysia, Thailand, Vietman, Cambodia, Japan, Pakistan and Sri Lanka, and can range from hot and fiery, to fragrant and creamy.
Here are just a few of our favourite curry recipes, which highlight the sheer diversity of curry:
Indian curry
Mastering how to make a good Indian curry starts with knowing how to handle a set of spices to yield those warm, earthy and deep flavours, that keep you coming back for more.
Take a look at all our expert tips on how to perfect Indian curries.
How to make Japanese curry
Learn how to make a simple and comforting Japanese curry with a curry powder blend.
Devil curry
This fiery curry dish from Ivan Brehm, of one-Michelin-starred Nouri in Singapore, using up leftover Christmas turkey has Malaccan-Portuguese origins, and comes packed with chilies and spices.
Aubergine, coconut and peanut curry
Brazilian chef Manu Buffara puts her spin on a Thai-influenced curry in this balanced dish, where the aubergines are offered sweetness by tamarind paste and coconut milk.
Vegetable curry with rice
This creamy coconut vegetarian dish gets its character from yellow curry paste.
Green chicken curry
Green curry paste is king when it comes to these popular fragrant and creamy Thai curry.
Curry powder vs curry paste?
Curry powder is a dry mixture of spices - recipes vary but the main ingredients in curry powder are: turmeric, dried yellow mustard, coriander, ginger, white pepper, cumin, cardamom and ginger. The spices need to be cooked out and tamed to really infuse a curry with all those sought-after flavours.
Photo by Andy Holmes on Unsplash
Think of curry paste as a more potent curry powder with extra powers, like chilli, which gives it its distinctive colour. Curry paste usually features many of the same spices, such as turmeric, coriander, chili powder, and cumin, then adds in oil, garlic, lemongrass, galangal (or Thai ginger) and some chillies.
Photo by Tyler Nix on Unsplash
How to eat curry
Curry can be eaten in any number of ways depending on culture and tradition. For example, Indians typically eat curry with naan or roti used as a scoop, whereas Thai or Japanese curry will tend to be eaten with rice.
Learn how to cook perfect rice with our recipe and tips.
Curry is a simple word that encapsulates cultural heritage, and most importantly all those beloved flavours that keep us coming back for more.
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